Dependence between colour and individual anthocyanin content in ripening grapes

Fernández-López, José A.; Almela, L.; Muñoz, J.; Hidalgo, Venancio; Carreño, J.

doi:10.1016/s0963-9969(99)00043-5

Cited by 72 publications

(48 citation statements)

References 14 publications

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“…At the harvesting period, it was observed Green-Yellow in Control (nongirdling) treatment; Red in G1 (girdling at veraison) and Pink in G2 (girdling at berry size stage) treatment. Similar results were obtained with [34].…”

Section: Resultssupporting

confidence: 90%

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Soltekin¹,

Candemir²,

Altındişli

2016

BIO Web Conf.

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Abstract. This study was carried out to determine the effects of cane girdling on coloration, maturation, yield and some quality characteristics of Vitis vinifera L. cv. Flame Seedless table grape variety. Cane girdling practices were treated at pea-size stage (G2) and veraison period (G1) over two growing seasons, 2013-2014, at the facility of Manisa Viticultural Research Institute in Turkey. Cane girdling was performed on the canes after first shoot was left from the bottom and 4 mm-wide ring of bark was completely removed with a doubleded knife. On the other hand control vines were left untouched. Statistical analyses showed that TSS, berry length, colour parameters, CIRG index and anthocyanin content of Flame Seedless was significantly affected by the cane girdling treatments in both years, 2013 and 2014. In addition it was detected that any effect of girdling treatments cannot be determined statistically significant on total yield, marketable yield, titrable acidity and 50 berry weight. Total and marketable yields of girdled vines had higher value than control vines although they were not statistically significant. Furthermore it was observed 9 and 12 days earliness with G2 treatments compare to the control vines in 2013 and 2014, respectively.

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Section: Resultssupporting

confidence: 90%

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Soltekin¹,

Candemir²,

Altındişli

2016

BIO Web Conf.

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show abstract

“…On the other hand, a significant increase in the values of intensity of the color red, as observed by a* (red versus green) and b* (yellow versus blue) values; this is probably due to the fact that the peel has higher pigment content than the pulp. Peels from several fruits present pigment content greater than the pulp, such as in most grape cultivars (FERNÁNDEZ-LÓPEZ et al, 1998) and in cajá (RODRIGUEZ-AMAYA et al, 2008).…”

Section: And As a Result To A Concentration Of The Other Constituenmentioning

confidence: 99%

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Lago-Vanzela¹,

Ramin²,

Umsza-Guez³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…[9] The total content of anthocyanins and the proportions between them, dependent mainly on the cultivar, [10] determine the final coloration of the grape skin. [11][12][13] For fresh consumption, mechanical properties are among the most important factors determining the eating quality of table grapes. Sensory attributes such as skin friability, skin thickness and flesh firmness have been proposed to characterize commercial table grape cultivars.…”

Section: Introductionmentioning

confidence: 99%

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences.Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

show abstract

Dependence between colour and individual anthocyanin content in ripening grapes

Cited by 72 publications

References 14 publications

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

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